Characteristics of Halloumi cheese added with “Baromi 2” rice flour

Abstract

In this study, the Halloumi cheese containing "Baromi 2" rice flour was manufactured to increase production yield. Halloumi cheese was produced by adding 1% or 2% rice flour to raw milk before pasteurization. Production yields, pH values, compositions, textures, and sensory preferences of Halloumi cheese with added rice flour and control Halloumi cheese were compared. Product yield and cheese moisture content increased as the amount of rice flour added increased. Halloumi cheese containing 2% rice flour had the highest moisture content and lowest hardness. Sensory preference was lowest for cheese containing 2% rice flour, but no significant difference was found between cheese containing 1% rice flour and control cheese. These results show that adding rice flour increases cheese yield but that further research is needed to improve sensory preference.